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Portions:
4
Course:
Ingredients:
For the Chowder:
2 large potatoes
1 medium carrot, chopped
1 small onion
600ml chicken stock
500g mixed seafood (e.g. shelled crab, mussels, shrimp, cod) 600ml Clona buttermilk
1 Tbs of olive oil
Sea salt & fresh ground pepper
Finely chopped chives for serving
For the bread:
125g cup white flour
250g wholemeal flour
3 tbls flax seed
2 tbls chia seed
1 tbls brown sugar
1 tsp salt
1 tsp baking soda
500ml Clóna Buttermilk
Chowder:
Scrub potatoes and cut into bit size chunks.
Chop the carrot & onion.
Saute the onion in the olive oil in a medium pot until tender.
Over a high heat, add the potatoes, carrots and chicken stock. Cover, bring to a boil, and cook until potatoes and carrots are tender when pierced, 10 to
12 minutes.
Meanwhile, remove any bits of shell/bone from seafood and cut into bite size chunks.
Add seafood and cook for a further 10 minutes.
Add buttermilk to the pot and stir until hot, 2 to 3 minutes.
Mix gently, and ladle soup into bowls.
Season to taste with salt and pepper and sprinkle with chives.
Bread
Preheat the oven to 200 degrees c. Butter and flour a standard loaf tin.
Sift the flours, sugar, baking soda, and salt into a large bowl. Add the seeds or other mix-ins and whisk to combine.
Slowly add the buttermilk and mix well. This is a very sticky dough.
Pour the dough into the load tin and flatten with a spatula. Bake for 40-50 minutes, until the top is golden brown. It should also make a hollow sound when you tap the bottom of the loaf.
Receipe by: Mairead Holland
